Confectionery made from herbal mixtures

ABSTRACT

Confectionery made from herbal mixtures, comprising an extract from a mixture of several herbs, or a mixture of a corresponding number of extracts of at least one herb, with additionally an extract of  Stevia rebaudiana . The above presents considerable advantages, in particular: a desired flavour change, sweetening with a high sweetening capacity, natural sweetening without additional calories, natural sweetening without causing caries and with a prophylactic effect on caries. The confectionery can be produced, whereby either the dry herbs are mixed, said mixture extracted and the extract optionally thickened, or a corresponding number of optionally thickened extracts of at least one of the dried herbs are combined with each other and the mixture thickened, whereupon the mixture obtained is mixed with optionally thickened extract of the dried herb  Stevia rebaudiana , or the dried herbs and the dried herb from Stevia rebaudiana are mixed together, said mixture is extracted and the extract obtained is optionally thickened. The obtained mixture or the obtained optionally thickened extract is processed to give confectionery of the desired form. The confectionery can be in many forms, such as a conventional form and produced by conventional means.

The present invention relates to confectionery articles based on herbalmixtures which comprise an extract of a mixture of a plurality of herbsor a mixture of a corresponding number of extracts from at least oneherb.

A feature of the inventive confectionery articles is that theyadditionally comprise an extract of Stevia rebaudiana (Latin Eupatoriumrebaudianum). This circumstance is associated with fundamentaladvantages, in particular

-   -   the addition of an extract of Stevia rebaudiana has a surprising        effect, since, in contrast to an addition of isolated        stevioside, the constituent responsible for the sweetening power        of Stevia rebaudiana, a taste change is produced in the        confectionery articles, in which, it is not the taste of        stevioside which becomes particularly prominent, but the overall        taste changes;    -   a desired taste change results, in which case it is not the        taste of Stevia rebaudiana which comes to the fore, but an        overall taste underlining the herbs results;    -   a sweetening results with greater sweetening power (the leaves        of Stevia rebaudiana are about 10-20 times sweeter than sugar,        and the isolated sweetener stevioside is about 300 times sweeter        than sugar!);    -   a natural sweetening results, without supplying calories;    -   a natural sweetening results without causing caries; and    -   a caries-prophylactic effect occurs.

The plant Stevia rebaudiana (Bertoni) Hemsl. belongs to the familyCompositae. In German, this plant is called “Süsstoffpflanze” [sweetenerplant], and for the drug Stevia rebaudianae folium, the German name“Honigkrautblätter” [honey-herb leaves] is also used.

Highly numerous different partially very complex processes have alreadybeen described for the extraction and/or purification of stevioside, theconstituent of Stevia rebaudiana responsible for the sweetening power.The use of such processes, however, is not necessary in the productionof the inventive confectionery articles, because Stevia rebaudiana isused here as herb.

The particularly advantageous taste change of the inventiveconfectionery articles which results therefrom is distinguished,astonishingly, by the fact that a slightly astringent herbal-honey tastewith fresh cooling finish results, and, depending on the form of theinventive confectionery article (for example, hard sweet, drink, syrup),the time course of the taste development can be different. This is notthe case with addition of isolated stevioside: here, as expected, asweet licorice-like taste results.

In a first aspect, the present invention relates to confectioneryarticles in non-liquid form based on herbal mixtures comprising anextract of a mixture of a plurality of herbs or a mixture of acorresponding number of extracts of at least one herb, which arecharacterized in that they additionally comprise an extract of Steviarebaudiana.

In a second aspect, the present invention relates to confectioneryarticles in the form of syrup based on herbal mixtures comprising anextract of a mixture of a plurality of herbs or a mixture of acorresponding number of extracts of at least one herb, which arecharacterized in that they additionally comprise an extract of Steviarebaudiana.

In a further aspect, the present invention relates to confectioneryarticles based on herbal mixtures comprising an extract of a mixture ofthe herbs peppermint, sage, yarrow and thyme or a mixture of acorresponding number of extracts of at least one of these herbs, whichare characterized in that they additionally comprise an extract ofStevia rebaudiana.

The inventive confectionery articles can be produced by

-   -   either mixing the dried herbs, extracting this mixture and, if        appropriate, thickening the extract; or mixing a corresponding        number of, if appropriate, thickened extracts of at least one of        the dried herbs with one another and, if appropriate, thickening        the mixture; afterwards mixing the resultant mixture with, if        appropriate, thickened extract of the dried herb Stevia        rebaudiana;    -   or mixing the dried herbs and the dried herb of Stevia        rebaudiana with one another, extracting this mixture and, if        appropriate, thickening the extract;        afterwards processing the resultant mixture or the resultant, if        appropriate, thickened extract to give confectionery articles of        the desired form.

Expediently, all herbs which are to be taken into account in a certaininventive confectionery article are mixed with one another in dried formand with dried herb Stevia rebaudiana, whereupon they are then extractedand the extract is, if appropriate, thickened; or, firstly all of theseherbs are mixed with one another in dried form, whereupon they are thenextracted and the extract is, if appropriate, thickened, and secondlythe dried herb Stevia rebaudiana is extracted and the extract is, ifappropriate, thickened, whereupon both the, if appropriate, thickenedextracts are mixed with one another.

The dried herbs are expediently extracted by means of water, the driedherb Stevia rebaudiana is expediently extracted likewise by means ofwater, and a mixture of the dried herbs with the dried herb Steviarebaudiana is also expediently extracted by means of water. In additionto water, of course, other solvents can be used, for example loweralkanols (that is to say C₁-C₆-alkanols), preferably ethanol, ormixtures of such alkanols with water.

If the extracts are thickened, they are expediently reduced to about1/30 to about 1/36, in particular to about 1/33, of their volume. Theextracts, however, can also be processed to form confectionery articleswithout preceding thickening, as what are termed tea extracts; in thiscase, in the production of the inventive confectionery articles, insteadof water and thickened extracts, such tea extracts are used.

For the inventive confectionery articles in non-liquid form and in theform of syrup, expediently the following herbs are used as base:

-   -   peppermint (Mentha piperita L.);    -   sage (Salvia officinalis L.);    -   yarrow (Achillea millefolium L.); and    -   thyme (Thymus vulgaris L.);        the inventive confectionery articles which are not distinguished        by their form (in non-liquid form or in the form of syrup) must        be based on a mixture of these four herbs.

In addition to these four herbs, in all inventive confectioneryarticles, use can also be made of

-   -   lemon balm (Melissa officinalis L.)        and/or with advantage also one or more of the following herbs:    -   common plantain (Plantago major L.);    -   marshmallow (Althaea officinalis L.);    -   lady's mantle (Alchemilla vulgaris L.);    -   elder (Sambucus ebulus L.);    -   cowslip (Primula veris L.);    -   anise (Pimpinella anisum L.);    -   speedwell (Veronica officinalis L.);    -   mallow (Malva sylvestris L.); and    -   horehound (Marrubium vulgare L.).

The inventive confectionery articles can be present in variousnon-liquid forms which are customary per se, for example

-   -   in the form of hard sweets, for example in the from of solid or        filled hard sweets, which have been stamped, cast, molded or        pressed and during the sucking of which, a honey-like herbal        flavor slowly forms;    -   in rubber-like consistency or structure, for example in the form        of piece-like solid or filled sweets, which have been cast,        molded, stamped or pressed, and during the slow chewing of        which, a typical herbal flavor rapidly develops;    -   in the form of chewing sweets; or    -   in the form of chewing gum.        Furthermore, the inventive confectionery articles, as mentioned        above, can be present in the form of syrup.

The inventive confectionery articles which are not distinguished bytheir form (in non-liquid form or in the form of syrup), but aredistinguished by the use of the four herbs peppermint, sage, yarrow andthyme, can be present in all of the above discussed forms and,furthermore, can also be prepared in the form of herbal drinks, forexample in a form from which instant drinks can be prepared.

Such forms are produced in a manner which is conventional and familiarto all those skilled in the art.

The examples hereinafter are intended to explain the invention in moredetail, but not to restrict its scope in any way.

EXAMPLE 1

One part by weight of a mixture of the five dried herbs peppermint(30%), lemon balm (25%), sage (20%), yarrow (15%) and thyme (10%) isextracted with water and the extract is thickened to 1/33 of its volume.

Separately, one part by weight of dried herb of Stevia rebaudiana isextracted with water, and the extract is thickened to 1/33 of itsvolume.

The thickened extract of the five herbs and the thickened Stevia extractare mixed in the ratio 1:1.

This mixture can be processed to a hard sweet as described in example 3.

EXAMPLE 2

One part by weight of a mixture of the five dried herbs peppermint(30%), lemon balm (25%), sage (20%), yarrow (15%) and thyme (10%) ismixed with three parts by weight of dried herb of Stevia rebaudiana. Themixture is extracted with water and the extract is thickened to 1/33 ofits volume.

This extract can be processed, as described in example 4, to give arubber-like confectionery article.

EXAMPLE 3 Production of a Herbal Hard Sweet

Sugar and glucose syrup are dissolved in water, boiled and subjected tovacuum, whereupon the mixture obtained according to example 1, aromasand acidulant are folded into the boiled sugar mass. Mixing is performedat boiling temperature, the mixture is allowed to cool and the cooledmass is stamped to form hard sweets.

EXAMPLE 4 Production of a Rubber-Like Herbal Confectionery Article

Gum arabic and sorbitol syrup are dissolved in water. The mixture isheated to boiling, the extract obtained according to example 2 and alsoaromas and acidulant are added and mixed. The mixture is poured intosuitable molds, whereupon the resultant molded pieces are allowed tocool and dry, powdered and polished.

1-15. (canceled)
 16. A confectionery article based on herbal mixtures innon liquid form comprising an extract of a mixture of herbs or a mixtureof herb extracts and an extract of Stevia rebaudiana.
 17. Aconfectionery article based on herbal mixtures in the form of syrupcomprising an extract of a mixture of herbs or a mixture of herbextracts and an extract of Stevia rebaudiana.
 18. A confectioneryarticle based on herbal mixtures comprising an extract of a mixture ofherbs or a mixture of herb extracts and an extract of Stevia rebaudianawherein the herbs are peppermint, sage, yarrow and thyme.
 19. Theconfectionery article as claimed in claim 16, wherein the herbs arepeppermint, sage, yarrow and thyme.
 20. The confectionery article asclaimed in claim 17, wherein the herbs are peppermint, sage, yarrow andthyme.
 21. The confectionery article as claimed in claim 18, furthercomprising at least one of the herbs selected from the group consistingof lemon balm, common plantain, marshmallow, lady's mantle, elder,cowslip, anise, speedwell, mallow and horehound.
 22. The confectioneryarticle as claimed in claim 19, further comprising at least one of theherbs selected from the group consisting of lemon balm, common plantain,marshmallow, lady's mantle, elder, cowslip, anise, speedwell, mallow andhorehound.
 23. The confectionery article as claimed in claim 20, furthercomprising at least one of the herbs selected from the group consistingof lemon balm, common plantain, marshmallow, lady's mantle, elder,cowslip, anise, speedwell, mallow and horehound.
 24. The confectioneryarticle as claimed in claim 16, wherein said article is in the form of ahard sweet.
 25. The confectionery as claimed in claim 24, wherein saidarticle is in the form of a solid or filled hard sweet which has beenstamped, cast, molded or pressed.
 26. The confectionery as claimed inclaim 16, wherein said article is in the form of a chewing sweet. 27.The confectionery as claimed in claim 16, wherein said article is in theform of a chewing gum.
 28. The confectionery article as claimed in claim18, wherein said article is in the form of a herbal drink.
 29. Theconfectionery article as claimed in claim 28, wherein said article is ina form from which instant drinks can be prepared.
 30. A method forproducing a confectionery article comprising the steps of: mixing driesherbs; extracting an extract from the mixture; thickening the mixtureextract, if appropriate; mixing the resultant mixture extract with anextract of the dried herb Stevia rebaudiana; and processing theresultant mixture into a confectionery article of the desired form. 31.A method for producing a confectionery article comprising the steps of:mixing a corresponding number of extracts of at least one dried herb;thickening the mixture of extracts, if appropriate; mixing the resultantmixture with an extract of the dried herb Stevia rebaudiana; andprocessing the resultant mixture into a confectionery article of thedesired form.
 32. A method for producing a confectionery articlecomprising the steps of: mixing dried herbs and the dried herb of Steviarebaudiana; extracting an extract from the mixture; thickening themixture extract, if appropriate; and processing the resultant mixtureinto a confectionery article of the desired form.